Vanilla Bean Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar, divided
• 1 pinch salt
• 1 vanilla bean, split and scraped
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 tablespoon light corn syrup (optional, for smoother texture)
• 1/4 cup mini chocolate chips (optional mix-in)

Instructions

1. Combine the heavy cream, milk, half of the sugar (about 6 tablespoons), salt, corn syrup, and the scraped vanilla bean seeds and pod in a medium saucepan.
2. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edges - do not let it boil.
3. Remove from heat, cover, and let the vanilla bean steep in the warm cream for 15 minutes to infuse deeply.
4. Whisk the egg yolks with the remaining sugar in a bowl until pale and slightly thickened, about 1 minute.
5. Reheat the cream mixture until steaming again, then slowly ladle about 1 cup of it into the egg yolks while whisking constantly to temper them.
6. Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
7. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, for 5 to 7 minutes, until the custard thickens enough to coat the back of the spoon and a finger drawn through leaves a clean line - do not let it exceed 180F or it may curdle.
8. Immediately strain the custard through a fine-mesh sieve into a clean bowl set over an ice bath, discarding the vanilla pod.
9. Stir in the vanilla extract, then stir occasionally as the custard cools over the ice bath for about 20 minutes.
10. Cover and refrigerate the chilled custard for at least 4 hours, or overnight, until completely cold.
11. Churn the custard in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency, adding the mini chocolate chips, if using, during the last minute of churning.
12. Transfer to a freezer-safe container, press parchment paper directly onto the surface, and freeze for at least 4 hours until firm before scooping.

Nutrition

Calories	320
Protein	4 g
Fat	24 g
Carbs	22 g
Fiber	0 g
Sodium	45 mg

Estimated per serving